Missing potato french fries? Well, just make them from parsnip as I did, you´ll be surprised how similar the taste and texture are 🙂 I deep-fried mine until crispy and then gently sprinkled them with sea salt (something I don´t normally do, salt is better absorbed in the body when cooked into meals).
I had the fries with buckwheat which I cooked with some tamari soy sauce and oregano, for about 15 minutes in a double amount of water, under a lid and on a low flame. About five minutes before the end of the cooking time, I placed some cut up curly cabbage leaves on top of the grain so it can steam through.
I also had some raw green daikon to better digest the fried food.
Tempeh is such a great material for further use – on its own it doesn´t have a pleasant flavour at all, and it frankly even cannot be eaten as is, just steamed or baked, but it is great material for further additions of flavour. Try this one…
First cut plain tempeh into cubes and deep-fry them in quality oil until they are light golden and slightly crispy. Drain the pieces on a paper towel. Then place in a saucepan with 2 TBSP of shoyu soy sauce, 2 TBSP of apple cider vinegar, 1 TBSP of maple syrup (you could use brown rice syrup or barley malt instead, but the maple syrup gives an extra lovely taste), a small pinch of chilli powder and enough water to barely cover. Simmer on a low flame with a lid until the water evaporates and the coating gets a bit sticky, don´t let it burn though!
As a little side I also deep-fried sweet potato cut up into “french fries”. It replicated the real thing pretty closely, especially when I added a gentle sprinkling of sea salt. Normally I never serve two deep-fried food items at one meal, but this is still a post from our Christmas holiday cooking! 😀
I also had some steamed cabbage to balance the richness a bit, and brown rice with nori flakes.